Christmasrelish Recipes

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GRANDMA'S ZUCCHINI RELISH RECIPE



Grandma's Zucchini Relish Recipe image

Provided by oldworldgardenfarms

Number Of Ingredients 10

10 cups zucchini
3 cups onions
4 red bell peppers
5 tablespoons salt
3 cups sugar
1 teaspoon turmeric
3 cups apple cider vinegar
1 teaspoon dry mustard
1 teaspoon coarse black pepper
1 teaspoon celery seed

Steps:

  • Grate zucchini, onions and peppers in a food processor. Place in a large bowl and add salt. Mix well. Cover and let stand at room temperature 8-10 hours.
  • Rinse thoroughly in a large strainer and drain well. Use the back of the spoon to push mixture against strainer to release as much water as you can.
  • Place zucchini mixture in a large stockpot and add remaining ingredients.
  • Mix well and bring to a boil. Keep at a low boil for 30 minutes, stirring occasionally.
  • Place in sterilized pint jars and process in a hot water bath for 15 minutes (adjust for altitude).

Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat

EASY, AFFORDABLE RELISH TRAY



Easy, Affordable Relish Tray image

A relish tray is a great dish to add to the appetizer or dinner table. It is super simple and totally affordable to make with select veggies, olives, and pickles.

Provided by Jessica Fisher

Categories     Appetizer     Side Dish     Snack

Time 10m

Number Of Ingredients 7

1 can whole black olives (- try some different varieties from the olive bar at your local grocer's)
1 can green olives
2 to 3 jars assorted pickles (- vary the choices from dill to sweet to spicy, maybe throw in some itty bitty cornichons, too)
1 bunch radishes ( or sliced turnip)
4 carrots (cut into sticks the old fashioned way if you wanna go retro)
1 head celery (cut into sticks)
1 jar pickled or roasted peppers

Steps:

  • Prepare the vegetables as necessary.
  • Arrange the various ingredients on a tray. Use a pretty, divided dish.

Nutrition Facts : Calories 31 kcal, Carbohydrate 4 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Sodium 205 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 2 g, ServingSize 1 serving

THE BEST RELISH I'VE EVER HAD



The Best Relish I've Ever Had image

This is the relish recipe I remember from my childhood. Light green in color, and unbelievably good on hot dogs, you won't be disappointed. It's an easy recipe for beginners, even if you have never canned a thing in your life.

Provided by Tammylou

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 11h10m

Yield 128

Number Of Ingredients 11

7 large English cucumbers
4 large sweet onions, peeled
¼ cup pickling salt
3 cups white sugar
½ cup all-purpose flour
1 teaspoon ground turmeric
1 teaspoon ground ginger
1 teaspoon celery seed
3 cups distilled white vinegar
1 cup water
4 (1 pint) canning jars with lids and rings

Steps:

  • Grate the cucumbers and onions into a large bowl using the large holes of a box grater. Sprinkle the pickling salt over the top. Cover tightly, and allow to rest at room temperature overnight.
  • Squeeze as much liquid as possible out of the cucumber mixture; set aside. Whisk together the sugar, flour, turmeric, ginger, and celery seed. Heat the vinegar and water in a large, heavy pot over medium-high heat. Whisk in the sugar mixture until smooth. Stir in the cucumber mixture. Bring to a boil and cook, stirring frequently, until thickened, about 15 minutes.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process pint jars for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 24.4 calories, Carbohydrate 6.1 g, Fiber 0.2 g, Protein 0.2 g, Sodium 216.8 mg, Sugar 5.1 g

CHRISTMAS RELISH



Christmas Relish image

Make and share this Christmas Relish recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 1h

Yield 7 pints.

Number Of Ingredients 6

8 medium white onions, chopped
6 large green bell peppers, seeded,chopped
6 large red bell peppers, seeded,chopped
5 cups cider vinegar, divided
4 1/2 cups sugar
1 tablespoon coarse salt

Steps:

  • In a large kettle, combine chopped onions and peppers, add 4 cups boiling water and let stand for 5 minutes, stirring once.
  • Drain the vegetables and return to the kettle with 2 cups vinegar and 2 cups water.
  • Bring to a boil and simmer, stirring occasionally, for 5 minutes.
  • Drain again and return vegetables to the kettle.
  • In a saucepan, combine 3 cups vinegar with 4 1/2 cups sugar and the salt.
  • Heat gently, stirring until the sugar is dissolved.
  • Pour this over the vegetables.
  • Bring to a boil and simmer, stirring occasionally, for 15 to 20 minutes until the syrup is slightly thickened and the vegetables are tender but have not lost their crispness.
  • Pour into sterilized canning jars, filling to within 1/4-inch of the tops.
  • Wipe rims with a dampened towel and seal the jars.
  • Process in a boiling-water bath (water 2 inches above the jar tops) for 10 minutes.
  • Remove the jars to cool and store in a cool dry place.

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